Sopa De Pan (Chiapaneca Bread Soup)
Recipe: #30063
July 30, 2018
Categories: Tomato, Garlic, Potatoes, Mexican, One-Pot Meal, Canned Tomatoes, more
"This recipe is from the Mexican State of Chiapas. A perfect way to use up old bread and maybe some fresh produce."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (525.2 g)
- Calories 712.1
- Total Fat - 28.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 138.9 mg
- Sodium - 885.2 mg
- Total Carbohydrate - 99.8 g
- Dietary Fiber - 11.2 g
- Sugars - 35.2 g
- Protein - 23.5 g
- Calcium - 159 mg
- Iron - 5.4 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a skillet, heat the oil and saute the banana slices until they are golden brown. Drain on paper towels and set aside.
Step 2
In the same pan, saute the bread cubes until they are golden brown. Drain on paper towels and set aside. The amount of oil is light so if some cubes don't brown, that's ok. Toasted cubes are ok as well.
Step 3
In a food processor or blender, puree the tomatoes, onion, garlic clove, sugar and salt.
Step 4
In a dutch oven, layer the bottom with the bread cubes. Pour half of the tomato mixture over the bread cubes.
Step 5
On top of this, add a layer of eggs, a layer of the fried bananas, a layer of the potatoes, a layer of olives, a layer of carrots and finishing with a layer of raisins.
Step 6
Cover with the remaining sauce. Pour the chicken broth over the mixture in the dutch oven. Do not mix.
Step 7
Bring the dutch oven to a simmer and cover. Cook until all of the liquid has been absorbed (about 10-15 minutes)
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a firm and ripe banana for the best flavor.
- Select a yellow onion with a dry and firm texture.
- For the tomatoes, substitute 2 cups of tomato sauce for a richer flavor. The benefit of this substitution is that it will give the soup a deeper flavor and a thicker consistency.
- For the chicken broth, substitute 2 cups of vegetable broth for a vegetarian-friendly version. The benefit of this substitution is that it will make the soup suitable for a vegetarian diet while still providing the desired flavor and texture.
Vegetarian Sopa De Pan Replace the chicken broth with vegetable broth. Omit the eggs, and replace with a can of chickpeas or black beans. Add 1/4 cup of diced bell peppers to the tomato mixture.
Mexican Rice: Mexican Rice is a great accompaniment to this Chiapaneca Bread Soup. It is a flavorful and colorful side dish that is easy to prepare. The combination of the tomato-based soup with the Mexican Rice is a classic Mexican meal that is sure to please any crowd.
Pico de Gallo: Pico de Gallo is a fresh and flavorful Mexican condiment that is perfect for serving with Chiapaneca Bread Soup. The combination of the sweet and tangy flavors of the Pico de Gallo and the hearty, tomato-based soup creates a delicious and balanced meal. The bright colors of the Pico de Gallo also make it a great addition to the plate, adding a vibrant and inviting touch to the meal.
FAQ
Q: How long does it take to cook Sopa De Pan?
A: The Sopa De Pan should be cooked until all of the liquid has been absorbed, which takes about 10-15 minutes.
Q: What ingredients are needed to make Sopa De Pan?
A: Sopa De Pan requires tomato, onion, garlic, cumin, oregano, olive oil, pepper, and corn tortillas.
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Fun facts:
The state of Chiapas, where this recipe originates from, is the birthplace of Frida Kahlo, the iconic Mexican painter.
Sopa De Pan is a favorite dish of the Zapatista Army of National Liberation, a revolutionary group in Chiapas that has been active since 1994.